Quinoa, pronounced “keen-wah” is a gluten-free, high-protein superfood that is endemic to Bolivia and Peru.
For this recipe I used a cup of organic truRoots quinoa cooked in two cups of water, one red bell pepper parboiled and chopped, a can of Bush’s black beans, a small bunch of cilantro chopped and the juice of two fresh lime.
The salad is topped with grilled shrimp marinated in lime, paprika, salt and pepper.
Any leftover will be my lunch in the office tomorrow.
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